Paid Members Bellenda Carlisle Posted February 3, 2016 Paid Members Share Posted February 3, 2016 I bought a shitload of goat's cheese (like 5 packs) because the price was massively reduced. I assumed it was soft goat's cheese (which I love) but its the hard stuff (which I don't know that well), what shall I do with it? Do you use it like feta? All the recipes I can find are for the soft stuff. Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted February 3, 2016 Share Posted February 3, 2016 Hard goats cheese is more like Edam or Gouda, you can use it for making a fondue or grate it and add it recipes like you would use cheddar. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted February 3, 2016 Paid Members Share Posted February 3, 2016 Toast a crumpet, slice it thin, pile it high on the crumpet then back under the grill. The new oversize crumpets are perfect for this. Quote Link to comment Share on other sites More sharing options...
Paid Members Bellenda Carlisle Posted February 4, 2016 Paid Members Share Posted February 4, 2016 Hard goats cheese - you can use it for making a fondue. Never say that to a Swiss person again! Quote Link to comment Share on other sites More sharing options...
Paid Members Tommy! Posted February 5, 2016 Paid Members Share Posted February 5, 2016 I've made a batch of Paczki, assuming I've spelt that correct. Â Marvellous stuff. I have no idea how close they are to what they should be as the shop was sold out, but I don't care as they taste class. Â My jalbi was less successful, straight in the bin Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted February 5, 2016 Paid Members Share Posted February 5, 2016 They should taste like a donut but a bit breaddier if that makes sense. Prefer them to donuts, less greasy. Quote Link to comment Share on other sites More sharing options...
Paid Members Tommy! Posted February 5, 2016 Paid Members Share Posted February 5, 2016 On that basis I think I've done quite well. Fuck me, that's a first for a culinary expedition in my kitchen. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted February 6, 2016 Paid Members Share Posted February 6, 2016 I'm going to clear out my colon and attempt to make a vindaloo for the first time this evening. First time I have tried to make one and looking forward to the challenge. Quote Link to comment Share on other sites More sharing options...
Slapnut Posted February 6, 2016 Share Posted February 6, 2016 I want to try making pastrami but the recipe I found requires curing salt, but they don't sell it in Tesco it seems. Does anybody know where to get some? Or would anybody be able to suggest an alternative? Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted February 6, 2016 Share Posted February 6, 2016 I want to try making pastrami but the recipe I found requires curing salt, but they don't sell it in Tesco it seems. Does anybody know where to get some? Or would anybody be able to suggest an alternative? Are you doing the covering it in salt then chucking it in the oven wrapped in tin-foil method or brining it before rubbing it in spice and steaming it? Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted February 6, 2016 Paid Members Share Posted February 6, 2016 Really pleased with how my vindaloo turned out considering that I was popping my curry cherry and went off-piste with the recipe. Tasted better than the one from the local Indian and cost about £10 less. My innards are already screaming bloody murder though. Quote Link to comment Share on other sites More sharing options...
Slapnut Posted February 6, 2016 Share Posted February 6, 2016 Â I want to try making pastrami but the recipe I found requires curing salt, but they don't sell it in Tesco it seems. Does anybody know where to get some? Or would anybody be able to suggest an alternative? Â Are you doing the covering it in salt then chucking it in the oven wrapped in tin-foil method or brining it before rubbing it in spice and steaming it? I'm brining it and then chucking it in the oven wrapped in tin foil. It's actually in the fridge brining right now, but I'm trying it without the curing salt at the moment and I'm worried it'll just turn out shit. Quote Link to comment Share on other sites More sharing options...
Paid Members SiMania Posted February 6, 2016 Paid Members Share Posted February 6, 2016 Chicken pilau in it tonight. Sliced some thighs, sautéed in the cooker with onion and garlic, threw in cumin seeds, coriander seeds, tumeric, garam masala, cassia bark, bay leaf and cardamom pods, fried till I got that smell, bunged in a cup of rinced basmati, a quick stir then in with a cup of water. Lid on, built pressure, 4 minute cook, 10 minute rest and it was frigging perfect. Everyone needs one of these bad boys. That sounds lovely. I ended up getting one of those tefal 8 in 1 multi cookers to cook rice in. I guess I could do it in that on the quick rice setting. I do like one pot cooking. Quote Link to comment Share on other sites More sharing options...
Paid Members Tommy! Posted February 7, 2016 Paid Members Share Posted February 7, 2016 Really pleased with how my vindaloo turned out considering that I was popping my curry cherry and went off-piste with the recipe. Tasted better than the one from the local Indian and cost about £10 less. My innards are already screaming bloody murder though. I love making myself a curry at home but never go all in with a set recipe.  When I can I marinade the meat in tandoori masala powder for the day and add a generic base sauce, whatever I can get cheapest, and add in madras powder to it to taste and sometimes some fresh chilies. I like adding some garam masala (spelt wrong I think) to the rice as it boils but never got more adventurous than that. I should try something more really.  I like to make some sag aloo (that's the spuds and spinach one isn't it) too, which is a quick job and real easy but is a nice treat. Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted February 7, 2016 Share Posted February 7, 2016 Â Â I want to try making pastrami but the recipe I found requires curing salt, but they don't sell it in Tesco it seems. Does anybody know where to get some? Or would anybody be able to suggest an alternative?Are you doing the covering it in salt then chucking it in the oven wrapped in tin-foil method or brining it before rubbing it in spice and steaming it? I'm brining it and then chucking it in the oven wrapped in tin foil. It's actually in the fridge brining right now, but I'm trying it without the curing salt at the moment and I'm worried it'll just turn out shit. Â Are you using table salt or cooking salt? Also are you turning it or is it completely submerged in a tupperware box? I used to basically do the same thing with chicken breasts and used jerk spice rub. Quote Link to comment Share on other sites More sharing options...
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